Pasta with meat
Pasta with meat (not to be confused with pasta nautically, it looks like, but also another dish), prepared according to the rule of three "very":
1. Very fast;
2.'s Very simple;
3. And very tasty.
And all of the three essential ingredients. So the answer to the question you cook pasta with meat today or not, it is quite obvious and predictable.
When the onions begin to turn yellow, 300 grams of minced meat (pork, beef, or even any other) spread into a pan to the onions and immediately well interfere. If you do not, you get one big, shapeless and unappetizing cutlet and not evenly roasted minced pasta with meat.
Reduce to a minimum the fire under the pan and stirring occasionally, continue to cook. Do not cover the lid, as otherwise the meat galore let the juice and become self sufficient bland and not very tasty.
Add a teaspoon of salt with a slide, you can put black pepper (I did not do), pour a glass of water from the very cooking pasta, and already covered with a lid, simmer for another five minutes ... seven.
Enjoy your meal.